Description
Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
Ingredients
- 2 cups flour
- 2 teaspoons MAGIC Baking Powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 dash Dash of ground cloves
- ½ teaspoon salt
- 4 large eggs eggs
- 1 ¼ cups oil
- 2 cups granulated sugar
- 2 cups grated carrots
- 1 (19 ounce) can crushed pineapple, well drained
- ½ cup chopped walnuts or pecans
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- ¼ cup butter, melted
- 2 cups icing sugar
- 1 teaspoon lemon juice
- ½ teaspoon grated lemon peel
Instructions
- Cake: Heat oven to 350 degrees F. Sift together flour
- baking powder
- baking soda
- spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar
- mixing until blended. Add flour mixture
- carrots
- pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
- Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
- Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar
- juice and peel
- beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 18